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Bread Stick Recipes please!

Bread Stick Recipes please!

Hey,

I'm looking for some good breadstick recipes. I have Peter Reinhart's American Pie book, I don't know if any of those doughs transfer well into bread sticks. Also any good tips for shaping the sticks? Much appreciated.

Just use any dough you are comfortable handling. preferably a lean one though.

When you shape the breadsticks you have a whole lot of options, depending on the consistensy of your sough.

Slack dough: Pour out the dough on the counter, flatten and cut into strand, elongate the strands until you recieve desired thickness and lenght. With elongate I mean to just pull it to desired lenght, will make for a rustic and probably cool looking stick!

Normal dough: 1. Using a rolling pin, roll out the dough so that you can cut breadsticks of desired thickness and lenght right away.. Just cut it!

2. Take out small pieces of dough and roll them like you whould a baguette until they are of desired size.

First time poster... It was a trick to get photos. I have a recipe for breadsticks that I have made many times. My grandchildren will eat these before they take a cupcake. I got the recipe from the San Francisco Chronicle maybe a year ago. Let the dough rest 5 minutes or so after you roll it out. This is very soft dough and will stretch nicely with just a little twist as you pick up the ends.

Emporio Rulli’s Grissini Torinesi (Turin-style Breadsticks)Makes about 5 dozen The Dough1 tablespoon active dry yeast1½ cups lukewarm water (about 100 degrees)3 cups plus 2 tablespoons unbleached bread flour2/3 cup semolina flour2 tablespoons unsalted butter, softened1 tablespoon extra virgin olive oil1 tablespoon kosher saltFor shaping½ cup unbleached bread flour½ cup semolina flour½ teaspoon salt2 tablespoons extra virgin olive oil1 tablespoon waterFor the dough:In a small bowl sprinkle the yeast over ¼ cup of the lukewarm water and let stand 2 minutes to soften. Whisk with a fork to dissolve the yeast, and let stand 5 minutes to activate. In the bowl of a stand mixer, combine the yeast-water mix, bread flour, semolina flour, butter, olive oil, salt and remaining 1¼ cups of water. Mix with a dough hook on medium speed for about 10 minutes; the dough will clear the sides of the bowl. Alternately, mix the dough by hand with a wooden spoon, and then knead by hand for 10 minutes. Shape the dough into a ball and place in an oiled bowl. Turn to coat the dough with the oil, cover the bowl with plastic wrap, and let the dough rise until doubled, about 1 hour. For Shaping:Combine the bread flour, semolina flour and salt in a small bowl and stir to blend. In another small bowl, combine the olive oil and water. Lightly oil 4 heavy-rimmed baking sheets (or bake in batches). Sprinkle the work surface thickly with the flour mixture. Turn the dough out onto the work surface and flatten it with a rolling pin into an 18 x 6 inch rectangle. If the dough feels too soft and slack to shape the breadsticks, transfer the dough to a floured sheet pan and place in the freezer for about 10 minutes to firm it. Return it to the floured work surface before continuing. Brush the surface of the rectangle with the oil-water mixture, and then sprinkle generously with some of the flour mixture. With a chef’s knife cut the dough into 6 inch by ¼ inch strips, cutting just a few at a time. With your hands, pick up each strip by the ends. The dough is so supple that it will elongate as you lift it. Allow each strip to become only as long as the baking sheet, then arrange them side by side on the baking sheet, close but not touching. Let rise about 30 minutes. Preheat oven to 350 degrees. Bake the breadsticks until caramel-brown all the way through (test by breaking one open), about 30 minutes. Cool on a rack. Per Breadstick: 50 calories, 1 g protein, 8 g carbohydrate, 1 g fat (0 saturated), 1 mg cholesterol, 125 mg sodium, 0 fiber.

I add about ½ c finely grated parmesan cheese and a scant ½ teaspoon of black pepper. I have sprinkled kosher salt and cracked pepper on the baking sheets and also placed ample amounts of grated parmesan cheese on a sheet and the more cheese on top of the unbaked breadstick. We like the cheese ones best, but the plain ones a re really good as well.

Rolled dough: I work in halfs, and use grated parm cheese on the board Breadstick Cuts: Cut just a few at a time, dough is soft and sticky

Baked: Laid out on half sheet pan. Do not crowd.

Finished: All done. Most are parm cheese, but also salt&pepper, and just plain. Yummy!

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